Couscous With Green And White Asparagus Recipes

LEMONY ISRAELI COUSCOUS WITH ASPARAGUS

Steps:

• Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
• Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
• Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

COUSCOUS WITH GREEN AND WHITE ASPARAGUS

Steps:

• In a medium pot, bring the stock to a boil. Add the couscous, stir, and bring to a boil. Remove from the heat.
• In a large pot of boiling water, blanch the asparagus and then transfer to a bowl filled with ice water.
• Season the couscous with salt and pepper. Stir in asparagus, cover, and let stand 5 minutes. Fluff with a fork and transfer to a bowl. Stir in the arugula and olive oil, season with salt and pepper, and serve.

BAKED ASPARAGUS AND COUSCOUS

Steps:

• Heat oven to 425°.
• Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly.
• Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.

GREEN COUSCOUS

Steps:

• Place couscous in a large bowl and add boiling water or stock. Cover bowl with plastic wrap and let stand for 10 minutes.
• Meanwhile, heat olive oil over medium heat and add onion; cook, stirring, until golden and soft. Add salt and cumin; stir to combine. Remove from heat and let cool slightly.
• Uncover couscous and stir in herb paste, using a fork to fluff. Add onion mixture, pistachios, scallions, chile, and arugula; gently mix to combine. Serve at room temperature.

ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS

Steps:

• Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
• Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
• Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
• Test-kitchen tip:
• To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.

ASPARAGUS WITH GREEN GARLIC

Steps:

• Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
• Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.

ISRAELI COUSCOUS WITH ASPARAGUS

Steps:

• To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside.
• Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; sauté 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes.
• Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.

CURRIED COUSCOUS WITH ASPARAGUS AND BLEU CHEESE

Steps:

• Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
• Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
• Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
• Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

MUSHROOM VEGGIE COUSCOUS

Steps:

• In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add mushrooms; cook and stir 2 minutes longer. Add the carrot, green onions, parsley, salt, thyme and pepper; cook and stir for 2 minutes or until vegetables are tender. Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds.

WHITE BEANS AND VEGGIES WITH COUSCOUS

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute., Stir in beans, tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened and zucchini is tender, 3-4 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine water, butter and salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork. Serve bean mixture with couscous. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

COUSCOUS WITH RHUBARB, ASPARAGUS AND TOASTED WALNUTS

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook for 20 seconds. Add the asparagus and cook, stirring frequently, for 3 minutes. Add the zucchini, rhubarb and scallions and cook until crisp-tender, about 2 minutes.
• Place the couscous in a large bowl. Add the vegetable mixture, walnuts, walnut oil, lemon rind, salt and pepper and toss to coat. Divide among 4 plates and serve immediately.

ASPARAGUS COUSCOUS

Steps:

• Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
• Bring 2 cups water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

ASPARAGUS COUSCOUS & PARMESAN

Steps:

• Cut each asparagus spear into 3-4 pieces.
• Heat olive oil in a deep sauce pan. Add garlic, sautee for 1 minute.
• Add broth and contents of flavor packet.
• Add asparagus pieces. Simmer for for 3-4 minutes.
• Add couscous, stir to combine; turn off heat; add parmesan cheese, and let stand for 5 minutes.
• Serve.

ROASTED GREEN AND WHITE ASPARAGUS

Steps:

• Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes.
• Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 450°F oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.